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Cheryl Wixson
This moist cake, tightly wrapped, will keep well for several days. Enjoy in moderation!


  • 7 ounces almond paste *
  • ¾ cup sugar
  • 4 ounces unsalted butter at room temperature
  • 1 egg
  • ½ cup unsweetened cocoa powder
  • 2/3 cup whole-wheat pastry flour
  • ¼ cup milk


  • Preheat the oven to 375 degrees. Grease and flour an 8-inch cake pan. In the bowl of your electric mixer, beat the almond paste with the sugar until well blended. (Depending upon the temperature of the almond paste, this may take a while)
  • Beat in the butter and then the egg. In a small bowl, whisk the cocoa powder with the whole-wheat pastry flour. Add the dry ingredients to the batter alternately with the milk. Blend until well incorporated.
  • Spoon the batter into the prepared pan and bake for 20 -22 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes. Transfer to a rack and cool completely.
  • Serve dusted with powdered sugar, a dollop of whipped cream, or coconut ice cream.


Makes 10 servings.
Nutritional analysis per serving: 279 calories, 4.6 grams protein, 32 grams carbohydrates, 16 grams fat, 14 mg. sodium, 3.3 grams fiber.
* Almond paste is available in larger supermarkets, specialty and health food stores.